When you want the height of flavor but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme and apple juice sauce, this one's moist and full of flavor.
bone-in whole turkey breast (4 1/4 to 5 lb), thawed if frozen
cup apple juice or dry white wine
tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
cloves garlic, finely chopped
Heat oven to 325°F. On rack in large shallow roasting pan, place turkey breast, skin side up. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
Roast uncovered 30 minutes.
In small bowl, mix remaining ingredients. Brush one-third of apple juice mixture over turkey.
Roast 1 hour to 1 hour 30 minutes longer, brushing generously with apple juice mixture every 30 minutes, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.
Turkey breast is a lean protein that supplies amino acids that give structure to the body in skin, cell membranes and muscles.
The resting time after roasting allows the meat to firm up, so it’s easier to carve into smooth, uniform slices.
Nutrition for this recipe was calculated without the skin. By not eating the turkey skin, you've avoided an additional 60 calories and 7g of total fat!
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient source can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.